Cauliflower Crust Bread Sticks

Cauliflower. I will be the first to say that I don’t like it. I am NOT one that visits the veggie tray at parties, and I wouldn’t be caught dead eating a piece of cauliflower out of free will.

So when I first started to see several cauliflower crust recipes online, I was skeptical. How does one make a vegetable into a crust?

Let me re-phrase that…how does one make a vegetable into a crust, and actually make it taste like the real thing/good?

Look out the window people, because I am pretty sure that pigs are able to fly now. The impossible has been done. Vegetables have been transformed into crusts in which you place melted cheese and marinara sauce on. How is this happening? 2013 is officially the year of epic things, because that’s what this recipe is. EPIC.

Instructions:

Preheat oven to 450 degrees. Prepare your baking stone or sheet by spreading olive oil on it, and top with parchment paper. Chop cauliflower into chunks and steam until slightly softened. Place in ricer or grate (I used a food processor).

A usual large head of cauliflower produces approximately 3 cups of riced cauliflower. Either use your extras for more crust, or store it in the fridge for up to a week.